The spring of year for Celtic Irish and Irish Americans is between Imbolg and Beltaine on the Celtic Year Wheel. Imbolg begins on February 1st and ends on May 1st when Beltaine and summer begins. Spring begins with Imbolg; it is a time of reawakening of the earth and a celebration of newness. Imbolg is the promise of new life and new hope; a time of spring cleaning and airing out of the home. An Imbolg spring is the beginning of fresh foods and important events. It is the celebration of St. Bridget with feasts rich in milk and cheeses. The traditional foods for this time are basil, milk, cheese, and other dairy products.
During Ostara (the second part of spring), the Irish celebrate the Vernal Equinox. The Vernal Equinox marks the official beginning of spring. It is a time for courtship and giving birth. Many of the Irish farms see new lambs, calves and many eggs. The most popular food during Ostara is the Hot Cross Buns. Traditional foods during Ostara (March and April) are fish, sweets, sweet breads and eggs. Sage and strawberries are also included in many of the feasts during Ostara. Celebrations include Easter and St. Patrick’s feast.
Irish Americans in the Mid-Atlantic region of Delaware and the Brandywine Valley attend traditional Celtic festivals during the spring. It is a time of spring wine festivals at local wineries and Irish craft fairs that offer Celtic music and good Irish food. Spring in the Brandywine Valley begins with Valentine feasts and dances. Many of the local wineries hold Valentine events that include wine and chocolate tastings. Local farm markets begin to open with fresh fruits and spring vegetables. The feasts of St Bridget and the more famous St Patrick are celebrated with parades and big dinners of corned beef and cabbage. Lent is also celebrated during this time leading up to Easter celebrations.
Hot Cross Buns
1 ½ plus 2-3 cups flour
2 packages dry yeast
1 tsp cinnamon
¾ cup milk
½ cup oil
1/3 eggs
2/3 cup currants or raisins
1 egg white, slightly beaten
1 ½ cups powdered sugar
¼ tsp vanilla
Dash salt
In a large mixing bowl, combine 1 ½ cups flour with the yeast and cinnamon. Heat the milk, oil, sugar and salt in a saucepan until warm. Stir constantly to prevent scorching. Remove from heat and beat for 3 minutes with a high speed electric mixer. Add all at once the flour mixture along with the eggs. Beat at a lower speed for 1 minute. Scrap sides of bowl. Beat 3 more minutes at high speed. Stir in currants or raisins and as much of the remaining flour as possible. Turn dough out on to a lightly floured surface. Knead dough in the remaining flour to make soft dough that is smooth and elastic.
Shape dough into a ball. Place in a greased bowl, turn dough to coat surface. Cover and place in a warm spot. Allow the dough to rise until double, about 1 ½ hours. Punch dough down and turn out onto floured surface. Cover and allow resting for 10 minutes. Divide dough into 18 pieces and form each into a smooth ball. Place on a greased baking sheet about 1 1/2 inches apart. Cover and allow to rise until nearly double, about 45 minutes. With a sharp knife, cut a cross in the top of each bun. Brush bun tops with some slightly beaten egg white, reserving some for later use.
Bake at 375 degrees for about 15 minutes or until golden. Cool lightly. Meanwhile, combine powder sugar, vanilla, salt and the reserved egg white. Add more milk if necessary to give it a piping consistency. Pip crossed on top of buns with a pastry decorator.
This recipe makes 18 buns.
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